Nutrition Facts
4 servings
4
Beef and Lentil Salad Recipe
A fairy-tale salad! Indulge in this iron-rich recipe, perfect for your autumn and winter meals.
Ingredients
500 Cooked beef (leftover from a stew, for example)
500 Green lentils from Puy
2 Carrots
3 Gray shallots
2 Tarragon
1 Strong mustard
6 Olive oil
2 Wine vinegar
Salt
Pepper
Directions
1
Peel and chop the shallots, then wash, remove the leaves, and chop the tarragon.
2
Cook the lentils for 25 minutes in boiling water and then drain them.
3
Chop the carrots into small cubes and shred the meat, then mix them with the lentils.
4
Season with salt and pepper, add tarragon, mustard, olive oil, and vinegar. Mix and let rest for 10 minutes before serving to allow all the flavors to meld together. Serve the beef salad with lentils warm or cold.
5
To finish, tip: to save time, cook the lentils the day before. Your butcher's tip: to vary, replace the lentils with pasta, tarragon with basil, and the carrots with tomato cubes.
Ingredients
Ingredients
500 Cooked beef (leftover from a stew, for example)
500 Green lentils from Puy
2 Carrots
3 Gray shallots
2 Tarragon
1 Strong mustard
6 Olive oil
2 Wine vinegar
Salt
Pepper
Directions
Directions
1
Peel and chop the shallots, then wash, remove the leaves, and chop the tarragon.
2
Cook the lentils for 25 minutes in boiling water and then drain them.
3
Chop the carrots into small cubes and shred the meat, then mix them with the lentils.
4
Season with salt and pepper, add tarragon, mustard, olive oil, and vinegar. Mix and let rest for 10 minutes before serving to allow all the flavors to meld together. Serve the beef salad with lentils warm or cold.
5
To finish, tip: to save time, cook the lentils the day before. Your butcher's tip: to vary, replace the lentils with pasta, tarragon with basil, and the carrots with tomato cubes.
Notes
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